Rotolini di Melanzane con Pomodorini

You know what’s really good, like really, really good? Fried eggplant wrapped around salty ham and ooey gooey mozzarella! Do I have your attention? …Because one taste of these eggplant rolls and it’s love at first bite!

These are great as an antipasto or served alongside a main course like grilled fish or roasted meat. I made this batch of eggplant rotolini smothered in cherry tomatoes and garlic, but you can serve them plain as well. I can also attest that they are good bubbling hot or serve them at room temp, so you can eat them with your hands.

Preparation:
Put the slice eggplant in a colander, sprinkle with salt and let set about 30 minutes to drain their bitter juices away. Rinse and pat dry with a paper towel.

In a frying pan heat enough oil to shallow-fry the eggplant. Fry them in batches for about 3 minutes on each side or until golden and cooked through. Transfer to a plate lined with paper towel.

Top each eggplant slice with a slice of ham, mozzarella, basil and a grating of Parmesan cheese. Make a little parcel by rolling the eggplant up end to end and secure with a toothpick.

Meanwhile in an oven dish add a drizzle of olive oil, the cherry tomatoes along with their juice, 1/4 cup water, garlic and salt and pepper to taste. Bake in an oven at 300 degrees for about 45 minutes to 1 hour or until bubbling and flavorful.

Add the parcels of rolled eggplant and heat in a 350 degree oven until the cheese has melted. Serve immediately

*You can even make the eggplant parcels earlier in the day and reserve to heat through later on.